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Is this the sexiest recipe we've put up so far? No. But is it the most important? YES. You are not doing Mexican food (or life, tbh) very well if you're not making your own beans. And they're too easy, too cheap, and just too damn good to not make a big batch every Sunday to use for the whole week. And honestly, the texture and flavor get better every time you reheat them.
Serves 10
Ingredients:
-1.5lbs dried beans (we use pinto but you can use any kind)
-1 onion, halved
-1TBS salt
-1TBS oil
-1 onion, diced and fried (optional)
Directions:
In a strainer, sort through the beans and pick out any small rocks
Rinse the beans in water
If you have a stovetop pressure cooking pot:
Fill the pot with the beans and cover with about 5 inches of water or until pot is full. Add in the oil, salt, and both halves of the onion.
Let your beans cook on medium-high heat for an hour and a half
(optional) When beans are ready, dice and fry and onion and throw it in the pot
Do not drain the beans! The best part is the broth! You can use a slotted spoon to serve your beans. For storage, keep them in their broth, covered and either in the refrigerator or sitting out on the counter (they won’t go bad). Your beans will get more and more delicious with every re-heat.
If you do not have a stovetop pressure cooking pot:
In a large soup pot, cover the beans in water and let them soak overnight or for 12 hours
When beans are soaked, drain the liquid and refill the pot with new water, about 5 inches above the beans, or until the pot is full.
Bring pot to a boil and let boil for about 3 hours, or until beans are cooked to your desired texture.
(optional) When beans are ready, dice and fry and onion and throw it in the pot
Do not drain the beans! The best part is the broth! You can use a slotted spoon to serve your beans. For storage, keep them in their broth, covered and either in the refrigerator or sitting out on the counter (they won’t go bad). Your beans will get more and more delicious with every re-heat.